Warm Tuna and Olive Scones

P20 minutes C35 minutes S12


5g Riviana Minced Garlic
415g self raising flour
100g vintage cheddar, grated
500ml sour cream
100ml milk
415g Riviana Tuna Chunks in Brine
700g Riviana Sliced Black Olives
basil leaves, to taste
Riviana Canola Oil Spray


Preheat oven to 230°C. Combine garlic, flour, cheese, sour cream and milk in a large food processor/mixer, process until mixture forms a ball.


Remove dough and place on a floured board. Add tuna, olives and basil, mixing by hand until combined. Roll/pat until 3cm thick. Cut into desired shapes.


Place scones on lightly floured baking trays and spray tops with canola oil. Bake for 15 minutes or until golden. Serve topped with extra basil leaves.

Products used

Tips and hints:Add some Riviana Sun Dried Tomato Strips to the dough for extra flavour and colour